Start this recipe by placing the curly kale leaves onto a baking tray and season with a little salt and pepper. Drizzle lightly with a light drizzle of olive oil and bake in the oven at 200`c for 10-15 minutes turning around every few minutes to crispen all over. Meanwhile prepare the soup. Place 1 tbsp olive oil in the mixing bowl of the thermomix. Add garlic and onion and chop for 5 seconds on speed 5. Scrape down the sides of the bowl. Next, saute` for 3 minutes at 110`c on speed 1. Add in the frozen peas, spinach and vegetable stock and season with salt and mix for 20 seconds on speed 3. Cook the soup for 5 minutes at 100`c on speed 1. When ready, add in the 100g Greek yogurt, mint to the bowl. Allow to cool slightly before blending for 1 minute 30 seconds on speed 4-9 increasing the speed gradually. When ready, serve the soup in deep bowls and decorate the top with the extra Greek yogurt, pinch of paprika. Sprinkle over a few black sesame seeds and the crispy kale leave. (Thermomix)